25 May 2007

You know how you never have time and money at the same time? It's either one or the other? Well right now I have neither one. I am busy AND poor. :) But.. as I have been recently reminded, it is all a matter of perspective.

3. Butter a cookie sheet. Place one sheet of phyllo on cookie sheet and brush with melted butter. Repeat twice. (Keep damp towel on top of phyllo while you aren't using it - this keeps it from drying out and breaking.) Spread spinach-cheese mixture over phyllo. Top with 3 more sheets of buttered phyllo and roll in the edges to seal. Butter remaining 3 sheets and crumple over the top.

02 May 2007

some carrots, peeled and cut in 2 inch chunkssome celery, cut in 2-3 inch piecesonion, cut in 1/8s16 cups water (Use asparagus or artichoke leftover cooking water if you have it handy)salt and pepper to taste

Throw all ingredients in a large soup pot. Bring to a boil and simmer for a couple hours. Then, freeze 1 cup amounts in plastic bowls/cups so it keeps for longer!

The best way to do this is: if you happen to be cooking asparagus or artichokes or something else that makes green water, pour the water into a big pot and add the cut-up veggies. That was how I did it last time and it worked out great.

Perks:- yummy broth that's lower in sodium and has no MSG- good use for ugly veggies from your garden- you can feel really resourceful and productive and Martha-esque